Fall Lentil Salad with Butternut Squash
This fall lentil salad is easy to make with brown or green lentils, simply roasted butternut squash, and an addictive homemade maple dressing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at realfoodwholelife.com.
Cooking tools:
- Oven
- Stove
- Saucepan
- Colander
- Baking sheet
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
- Airtight container
Ingredients
- 2 cups dry brown lentils, rinsed and picked through
- 1 Tablespoon olive oil
- ¼ teaspoon kosher salt
- 4 cups butternut squash, diced
- 2 cups microgreens or baby sprouts
- ¼ cup roasted pumpkin seeds
- ¼ cup red wine vinegar
- 1 clove garlic, minced
- 1 Tablespoon pure maple syrup
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ⅓ cup extra virgin olive oil
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